Method

1.

Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

Worst recipe ever!! Cups to grams conversion is wrong - you'll end up with too much flour and thus a dense heavy muffin. The texture is awful! And I would suggest using melted butter instead of oil.
Donna Hay, you really need to improve on your recipes... you put way too much sugar on top! Go for healthy living please.
There are much better recipes elsewhere. What a disappointment.

Made these on a whim and they turned out amazing! Crispy tops and soft, fluffy inside, better then anything you could buy. I only added half the blueberries as that was all I had on hand, but followed the rest of the recipe as it is written. Perfect!

Cooked these tonight with the kid, oops she misread the ingredients and we put in 1 cup of oil... Added a bit more flour and they turned out okay. Looking forward to trying again with the correct measurements!

Does anyone know the brand of patty pans Donna is using in this video, I have tried several stores, and cannot find anything resembling them, they look a much better quality than the normal fluted paper ones??

After watching the video I noticed that the mixture when Donna Hay was making them was very thick so I am guessing that the mixture has to be thick and doesn't need to be diluted. Also after she put all the dry ingredients in the bowl she made a Well in the middle of the dry ingredients and added all the wet ingredients and slowly mixed all the ingedients together and last of all put the frozen blueberries and mixed a bit and then put them in the muffin tin. When they came out of the oven they looked amazing.

I now make these with low GI sugar (Logicane) and the boys love them! it gives them a more rustic texture than caster sugar and are arguably healthier. They disappear very quickly after I make them! my son, who has always been a lazy breakfast eater, now even has them on his walk to school :) You think the mix is going to be too thick, but they turn out perfectly!